Directions

Coarsely chop the pecans using a Food Chopper. Place them into a Round Covered Baker. Microwave, uncovered, on HIGH 1–2 minutes or until toasted, stirring every 30 seconds. Remove the pecans from the baker and set aside.

Dice the potatoes into 1-in. pieces. Add the potatoes, salt, and pepper to a large Bamboo Fiber Bowl. Mix well.

Add the potatoes and water to the baker. Microwave, covered, on HIGH 7–9 minutes or until the potatoes are tender but still firm, stirring once. Drain the potatoes.

Carefully remove the baker from the microwave using a pair of Silicone Oven Mitts; drain. Return the potatoes to the bamboo bowl and add the cranberries, brown sugar, butter, and thyme. Mix well.

Add the potatoes to the baker. Microwave, covered, on HIGH 2–3 minutes or until the potatoes are tender. Sprinkle with the pecans.